Zucchini lasagna with fish

Ingredients for 2 servings:

• 1 zucchini
• 2 carrots
• 1 can of tomatoes, chopped
• Tomato paste
• 1 tbsp cream cheese balance
• 1 can tuna, in water
• 400 g salmon fillet(s) (wild salmon) or pollock fillet
• salt and pepper
• garlic powder
• marjoram
• 1 garlic clove(s)
• 100 g feta cheese
• some mozzarella, grated

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Low-carb

Wash the zucchini and carrots and cut into thin strips, place them on kitchen paper, and salt them to drain the water. They will serve as lasagna sheets later. Peel the garlic clove and cut into small slices. Dice the feta. Season the fish with salt and pepper and sear on both sides in the pan, then briefly fry the garlic. Pour the tomatoes over the fish and, using a spatula, crush them until they reach a consistency similar to a meat sauce. Add the tuna, also crushing it slightly. Season with salt, marjoram, garlic powder, and pepper, and add a little tomato paste. Simmer on low heat for a few minutes. When the sauce has a creamy consistency, add 1-2 tablespoons of cream cheese, stir well, and season again. If the sauce is still too watery, stir in a little more tomato paste. Preheat the oven to 180 degrees Celsius. Pat the zucchini and carrots dry with a paper towel and place a layer of zucchini in the baking dish, just like lasagna sheets. Arrange a few carrot strips in a lattice pattern on top of the zucchini. Spread a layer of sauce over the vegetables, ensuring they’re well covered. Crumble a few pieces of feta cheese on top. Add another layer of zucchini and carrots, then sauce, then feta cheese. Finally, spread some grated mozzarella over the lasagna and bake it in the oven at 180°C (350°F) for 20 minutes. A mixed salad goes perfectly with this. Each serving contains 320 kcal and 15 g of carbohydrates. A perfect, delicious, light and filling dish. Even my “non-low-carb” friends love this lasagna.